Sunday, July 31, 2011
Cooking from the farm
For the salsa, I've been using so-called cherry tomatoes of different varieties, my favorite being the super sweet, orange Sun Gold. After searing the fish and removing it from the pan, I briefly cook a little minced garlic, perhaps onion or shallot, chopped jalapeno or a dash of cayenne pepper for kick, a handful of herbs and the tomatoes just until heated through. Spoon over the fish.
For sides, in these photos it's either broccolini or tiny green beans, locally grown if possible. I sauteed some diced red bell pepper and very thinly sliced fennel bulb to go with the green beans, while the broccolini just got some of the tomato salsa.
We usually include a thick slice of crusty bread from our local artisan bakery (Blue Oven is its name) and a glass of white or rose wine.
All hail the bounties of summer!